"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cheesecake Recipe

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This recipe for Cheesecake, by , is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  

3 cups graham cracker crumbs
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
2/3 cup butter, melted
4 (8 ounce) packages cream cheese

1 tablespoon and 1 teaspoon lemon juice
4 cups heavy whipping cream
2/3 cup white sugar
2 (21 ounce) cans cherry pie filling

Directions:
Directions:

In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.

In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 day, 45 minutes
Personal Notes:
Personal Notes:
The cheesecake is slated to be consumed on Monday evening. Sunday grave staff should prepare and chill the cheesecake during their Sunday night shift.

 

 

 

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